It’s like trying to eat your favourite food with tweezers. Or listening to your best tunes with a goldfish bowl over your head. If you buy a nice bottle of wine then serve it wrong, you’re wasting your time as well as money. In this episode, we tackle the thorny issue of how to serve your wine right, with a couple of helpful tips to remember. And it can make your wine taste so much better! Roped in to give their expert views are Master Sommelier Laura Rhys and hotelier Robin Hutson. The discussion covers temperature (including our infamous 20-20 rule), glasses, decanters, gadgets, corked wine, calmness, people and… keeping it real. (Sample quote: ‘Wine’s there to be enjoyed, no point analysing it to bl**dy death.’) There’s also a rude Dutch interlude to start and, to finish, we resume our quirky Wine A-Z, decoding wine speak. This time it’s C for Chardonnay.

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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